Description
If you’re in search of a show-stopping dessert that combines rich flavors and delightful textures, look no further than this Banana Pecan Caramel Layer Cake! With moist banana-infused cake ruffled between layers of luscious caramel frosting, and a delightful crunch from pecans, this cake will steal the show at any celebration. Whether it’s a birthday, anniversary, or just a weekend indulgence, this divine creation will leave your guests asking for seconds!
Ingredients
- 3 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3 large eggs
- 1 teaspoon salt
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 cup chopped pecans
- 1 1/2 cups mashed ripe bananas (about 3 large bananas)
- For the Caramel Frosting:
- 1/2 cup heavy cream
- 4 cups powdered sugar, sifted
- 1/2 cup unsalted butter
- 1 cup brown sugar, packed
- 2 teaspoons vanilla extract
Instructions
Step 1: Preheat and Prepare Pans
Preheat your oven to 350°F (175°C) and prep three 9-inch round cake pans by greasing and flouring them to prevent sticking.
Step 2: Mix Dry Ingredients
In a bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined. Set this dry mixture aside.
Step 3: Cream Butter and Sugars
In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and packed brown sugar until the mixture becomes fluffy and light in color. Then, add the eggs one by one, ensuring each is fully incorporated. Mix in the vanilla extract and the mashed ripe bananas until well combined.
Step 4: Combine Mixtures
Gradually add the flour mixture to the banana mixture, alternating with the buttermilk if you choose to use it, starting and ending with the dry ingredients. Gently fold in the chopped pecans to incorporate them evenly throughout the batter.
Step 5: Bake the Cakes
Divide the batter evenly among the three prepared cake pans, smoothing the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for about 10 minutes before transferring them to wire racks to cool completely.
Step 6: Prepare Caramel Frosting
In a medium saucepan over medium heat, melt the unsalted butter. Stir in the packed brown sugar and heavy cream, bringing the mixture to a gentle boil. Allow it to boil for about 2 minutes, then remove from heat and let it cool slightly.
Step 7: Blend in Sugar and Vanilla
Once the caramel mixture has cooled slightly, gradually blend in the sifted powdered sugar and vanilla extract until the frosting is smooth and creamy. If the frosting is too thick, you can adjust the consistency by adding a little extra heavy cream.
Step 8: Assemble the Cake
To assemble the cake, place one layer of the banana cake on a serving platter. Spread a layer of caramel frosting evenly over the top. Add the second layer of cake on top and repeat the frosting process. Place the final layer on top and cover the entire cake with the remaining caramel frosting. Finish by sprinkling the top with additional chopped pecans for garnish.
Notes
Tip 1: Ripe Bananas
For the best flavor and sweetness, use overripe bananas that are speckled with brown spots.
Tip 2: Storing the Cake
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it, but let it sit at room temperature before serving for the best texture.
Tip 3: Customization
Feel free to customize the cake by adding chocolate chips, or using different nuts if desired.
Tip 4: Check Doneness
Check the cakes a couple of minutes before the suggested baking time to prevent overbaking, as ovens can vary in temperature.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes